Jump to Recipe Print RecipeAs the leaves start to turn and the air grows crisp, the kitchen beckons with cozy aromas of fall. Enter my Pumpkin Sage Empanadas with Sweet-Spicy Maple Chili Dipping Sauce—your new go-to comfort food that brings warmth to any occasion. These delightful handheld treats are wrapped in a flaky, buttery pastry and filled with a harmonious blend of roasted pumpkin and caramelized onions, enhanced by the aromatic essence of fresh sage. With minimal prep time and maximum flavor, they’re perfect for festive gatherings, lazy brunches, or even an indulgent snack by the fire. Who can resist the allure of a golden empanada, especially when dipped into a creamy, sweet-spicy maple chili sauce? Ready to dive into the flavors of the season? Let’s get cooking! Why Try Pumpkin Sage Empanadas? Unique Flavor Combination: These empanadas offer a delightful mix of pumpkin and sage, creating a cozy taste that perfectly embodies the essence of fall. Simple to Prepare: With just a few ingredients, you’ll have a mouthwatering dish that requires effortless assembly—and it’s a fantastic way to use that canned pumpkin! Perfect for Any Occasion: Whether it’s a cozy family dinner or a festive gathering, these empanadas are sure to impress. They make a great starter or main course, pairing wonderfully with a simple green salad! Crowd-Pleasing Appeal: There’s something for everyone in this vegetarian treat, making it a hit among friends and family. Plus, the sweet-spicy maple chili dipping sauce will keep your guests coming back for more! Make-Ahead Friendly: You can prepare these bite-sized wonders in advance, adding convenience to your entertaining. Freeze unbaked empanadas and bake them fresh right before serving—easy peasy! Don’t miss out on this seasonal delight—check out the preparation tips or learn more about vegetarian comforts by browsing our Nutritional Notes and Serving Suggestions! Ingredients for Pumpkin Sage Empanadas • Gather the necessary ingredients to make delightful Pumpkin Sage Empanadas with a flavorful twist! For the Dough Refrigerated pie dough – Provides the flaky pastry base; substitute with homemade dough for a personal touch. For the Filling Pumpkin purée – Adds moisture and sweetness to the filling; ensure it’s pure pumpkin purée, not pie filling, for the best flavor. Onion (1 large) – Brings natural sweetness and flavor when caramelized; don’t skip this step for a rich taste. Olive oil (1 tbsp) – Used for sautéing the onions; any neutral oil works, but olive adds a nice touch. Fresh sage (1 tbsp, minced) – Adds aromatic flavor; swap with 1 tsp dried sage if needed. Salt & pepper – Essential for seasoning; taste and adjust to your preference. For the Egg Wash Egg (1, beaten with 1 tbsp water or milk) – Gives a beautiful golden finish to the empanadas. For the Dipping Sauce Maple syrup (¼ cup) – Adds sweetness for the dipping sauce; opt for pure maple syrup for the best flavor. Chili paste (1 tbsp) – Introduces a kick of heat; alternatives include Sriracha or Sambal Oelek for a spicy touch. Apple cider vinegar (1 tsp) – Provides tanginess to balance the sweetness; white vinegar works if that’s what you have. Get ready to indulge in warm and comforting Pumpkin Sage Empanadas, paired with an irresistibly sweet-spicy dipping sauce! Step‑by‑Step Instructions for Pumpkin Sage Empanadas Step 1: Caramelize Onions In a large skillet, heat 1 tablespoon of olive oil over medium-low heat. Add sliced onions and sauté for 15 to 20 minutes, stirring occasionally, until they become golden brown and sweet, releasing their natural sugars. This step is crucial for deepening the flavor of your Pumpkin Sage Empanadas, as caramelized onions will create a rich, savory base. Step 2: Make Filling Once the onions are caramelized, stir in the pumpkin purée, minced fresh sage, salt, and pepper. Allow the mixture to cook for an additional 2 to 3 minutes until heated through. Remove the filling from the heat and let it cool completely, ensuring there’s no steam when you fill the empanadas, which will keep the pastry crisp and flaky. Step 3: Prep Dough Preheat your oven to 375°F (190°C) while you work with the dough. Roll out the refrigerated pie dough on a floured surface until it reaches about ⅛-inch thick. Use a round cutter or a small bowl to cut the dough into 4 to 5-inch circles, which will serve as the base for your Pumpkin Sage Empanadas. Step 4: Fill & Seal Take 1.5 to 2 tablespoons of the cool pumpkin filling and place it on one side of each dough circle. Moisten the edges with a little water to help seal the empanadas. Fold the dough over to create a half-moon shape, pressing to seal, and crimp the edges with a fork to ensure that the filling stays inside while baking. Step 5: Egg Wash In a small bowl, whisk together 1 beaten egg with 1 tablespoon of water or milk. Brush this mixture generously over the tops of the filled empanadas to achieve a beautiful golden color as they bake. Arrange the empanadas on a parchment-lined baking sheet, spacing them evenly for airflow during baking. Step 6: Bake Slide the baking sheet into your preheated oven and bake the Pumpkin Sage Empanadas for 18 to 22 minutes, or until they are golden brown and have a flaky texture. Halfway through baking, rotate the sheet to ensure even cooking. You’ll know they are done when they look irresistibly crispy and lightly browned. Step 7: Mix Sauce While the empanadas are baking, prepare the dipping sauce by whisking together ¼ cup maple syrup, 1 tablespoon chili paste, and 1 teaspoon apple cider vinegar in a small bowl. Adjust the heat or tanginess to your liking, creating a perfect balance that complements the savory flavors of the Pumpkin Sage Empanadas. Step 8: Serve Once baked, remove the empanadas from the oven and let them cool slightly before serving. These delightful Pumpkin Sage Empanadas can be enjoyed warm alongside the sweet and spicy maple chili dipping sauce. Gather your friends or family around, and savor each bite of these cozy autumn treats! How to Store and Freeze Pumpkin Sage Empanadas Fridge: Keep baked Pumpkin Sage Empanadas in an airtight container for up to 3 days. Reheat them in the oven at 350°F (175°C) until warmed through for best results. Freezer: For unbaked empanadas, arrange them on a parchment-lined baking sheet and freeze until firm, then transfer to a freezer-safe bag. They’ll stay fresh for up to 3 months. Reheating: Bake frozen empanadas directly from the freezer at 375°F (190°C) for 25-30 minutes, or until golden and flaky. No need to thaw! Make-Ahead Tips: Prepare and store the filling in advance, refrigerating it for up to 4 days before using, making weekday cooking a breeze! Pumpkin Sage Empanadas Variations Feel free to get creative and customize these empanadas to suit your taste buds! Vegetarian Alternative: Substitute the pumpkin filling with a blend of sautéed mushrooms and spinach for an earthy flavor. The combination adds a delightful depth and can be just as comforting! Spicy Twist: Increase the chili paste in the dipping sauce, or add diced jalapeños to the filling for an exciting kick. This lively version will surely tantalize your taste buds! Herb Infusion: Swap sage with thyme or rosemary for a different aromatic profile. Each herb brings its unique essence to the dish, delighting your family and friends with something new! Cheesy Delight: Incorporate cream cheese or goat cheese into the pumpkin filling for a rich and creamy texture. It adds a luxurious mouthfeel that’s hard to resist. Sweet Boost: Mix in some brown sugar or maple syrup into the pumpkin filling for extra sweetness. This lovely twist highlights the natural flavor of the pumpkin beautifully! Low-Carb Option: Use almond flour or cauliflower-based dough for a gluten-free version. They make superb alternatives, ensuring everyone at the gathering can enjoy these delicious bites. Veggie Mix-Up: For a heartier filling, mix in diced sweet potatoes or butternut squash. These vegetables can bulk up the filling while keeping it wonderfully seasonal! Multi-Flavor Sauce: Experiment by adding a splash of soy sauce or balsamic vinegar to the dipping sauce for a unique twist. This can elevate the entire experience, making each bite memorable! Feel inspired? Check out our Serving Suggestions for more ways to enjoy these delightful treats alongside your favorite meals. Make Ahead Options These Pumpkin Sage Empanadas are perfect for busy cooks looking to save time without sacrificing flavor! You can prepare the filling (caramelized onions, pumpkin purée, and sage) up to 3 days in advance and store it in an airtight container in the refrigerator. Additionally, you can assemble the unbaked empanadas, placing them on a parchment-lined baking sheet, and refrigerate for up to 4 hours before baking. This helps maintain their freshness and crispness. When you’re ready to enjoy them, simply bake straight from the fridge as instructed, and you’ll have delicious empanadas in no time—ideal for gatherings or cozy nights in! Expert Tips for Pumpkin Sage Empanadas Cool Filling First: Ensure your filling is completely cool before adding it to the dough. This prevents sogginess in the pastry, keeping them flaky and delicious. Mind the Fill Amount: Avoid overfilling the empanadas. A spoonful or two of filling is sufficient to avoid leaks during baking, resulting in perfect Pumpkin Sage Empanadas. Chill Dough for Ease: If the dough becomes sticky, chill it for a few minutes before rolling. This makes it easier to work with, preventing tears and ensuring a flawless pastry wrap. Creative Sauce Variations: Feel free to adjust the dipping sauce according to your taste. Add more chili for heat or a splash of lime juice for brightness—it’s all about your personal preference! Batch Bake for Convenience: Prepare unbaked empanadas ahead of time and refrigerate for a few hours. Bake them fresh when you’re ready to serve, ensuring warm and delightful bites. What to Serve with Pumpkin Sage Empanadas These delightful handheld treats offer a perfect balance of flavors, and pairing them with complementary dishes enhances your dining experience! Crisp Green Salad: A refreshing mix of greens with a tangy vinaigrette helps cut through the richness of the empanadas, creating a well-rounded meal. Roasted Root Vegetables: Seasoned sweet potatoes, carrots, and parsnips provide a hearty, earthy flavor that complements the sweetness of the pumpkin filling beautifully. Apple Cider Mimosa: A refreshing drink made with sparkling cider and a splash of orange juice will add a festive twist, perfect for brunch gatherings. Savory Butternut Squash Soup: The creamy texture and warm spices of the soup deepen the fall flavors, making for a cozy, comforting combination. A bowl of soup alongside your empanadas creates a lovely culinary hug! Homemade Garlic Bread: The crispy, buttery garlic bread adds a crunchy texture and flavor contrast, making for an irresistible side that everyone will love. Chili Flavored Cornbread: The slightly sweet and spicy notes of cornbread pair wonderfully, enhancing the azure warmth of the pumpkin empanadas. Consider a drizzle of honey on top for added delight! Maple-Glazed Brussel Sprouts: These crispy roasted sprouts tossed in a maple glaze mirror the sweetness in the dipping sauce, creating a harmonious blend of flavors on your plate. Spiced Hot Chocolate: Treat yourself to a mug of creamy hot chocolate spiced with cinnamon and nutmeg, providing a cozy, indulgent way to end a meal featuring these tasty empanadas. Pumpkin Sage Empanadas Recipe FAQs What kind of pumpkin purée should I use? Absolutely! Make sure to use pure pumpkin purée and not pumpkin pie filling. The latter contains added sugars and spices that can alter the flavor of your Pumpkin Sage Empanadas. How do I store leftover empanadas? Baked Pumpkin Sage Empanadas can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, just pop them in the oven at 350°F (175°C) until warmed through—usually about 10-15 minutes is perfect! Can I freeze unbaked empanadas? Very much so! To freeze unbaked Pumpkin Sage Empanadas, arrange them in a single layer on a parchment-lined baking sheet and freeze until solid. Then transfer them to a freezer-safe bag. They’ll keep well for up to 3 months, making them a convenient make-ahead option. What if my empanadas are leaking during baking? Don’t worry! If you’ve overfilled your Pumpkin Sage Empanadas or the edges aren’t sealed properly, they might leak a bit during baking. To prevent this, use only 1.5-2 tablespoons of filling per empanada, and ensure the edges are thoroughly moistened and crimped to create a secure seal. Are these empanadas suitable for a gluten-free diet? Yes! You can definitely make a gluten-free version by substituting the refrigerated pie dough with gluten-free pastry dough. Just make sure to check the ingredients for any allergens if you have specific sensitivities. Enjoy these delightful treats without worry! How can I make the dipping sauce spicier? If you like a bit more heat, you can definitely adjust the sauce! Simply increase the amount of chili paste or try adding fresh jalapeños to create a bolder flavor. Taste as you go for the heat level that suits your preference! Savory Pumpkin Sage Empanadas for Cozy Autumn Snacking No ratings yet Delight in cozy Pumpkin Sage Empanadas, a perfect blend of roasted pumpkin and fresh sage in crispy pastry, perfect for autumn snacking. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 22 minutes minsCooling Time 10 minutes minsTotal Time 1 hour hr 2 minutes mins Servings: 4 empanadasCourse: AppetizersCuisine: VegetarianCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Dough1 package Refrigerated pie doughFor the Filling1 cup Pumpkin purée pure pumpkin purée, not pie filling1 large Onion halved and caramelized1 tbsp Olive oil for sautéing1 tbsp Fresh sage mincedto taste Salt & pepper for seasoningFor the Egg Wash1 Egg beaten with 1 tbsp water or milkFor the Dipping Sauce¼ cup Maple syrup pure maple syrup recommended1 tbsp Chili paste or Sriracha/Sambal Oelek1 tsp Apple cider vinegar white vinegar as alternative Equipment SkilletBaking SheetwhiskRound cutter Method Step-by-Step InstructionsCaramelize onions in olive oil for 15-20 minutes until golden brown.Mix the caramelized onions with pumpkin purée, sage, salt, and pepper; cook for 2-3 minutes.Preheat the oven to 375°F (190°C). Roll out the pie dough to ⅛-inch thick and cut into circles.Fill half of each dough circle with pumpkin filling, seal, and crimp edges.Brush the tops with the egg wash for a golden finish.Bake for 18-22 minutes or until golden and flaky; rotate halfway through.Prepare the dipping sauce by mixing maple syrup, chili paste, and vinegar.Serve warm with dipping sauce after letting the empanadas cool slightly. Nutrition Serving: 1empanadaCalories: 250kcalCarbohydrates: 30gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 5gVitamin A: 1500IUVitamin C: 2mgCalcium: 20mgIron: 1mg NotesAllow the filling to cool completely before assembling to avoid soggy pastry. Adjust filling amount to avoid leaks while baking. Tried this recipe?Let us know how it was!
